This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.
Fruit and Nut Bread Pudding
Fruit and Nut Bread Pudding
Prep Time
15 min
Cook Time
45 min
Yield
15 servings
Ingredients
- 16 slices day-old bread, torn into 1-inch pieces
- 2 cups sugar
- 4 large eggs
- 3 cups whole milk
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 1 can (21 ounces) apple pie filling, slices cut in half
- 2 cups coarsely chopped pecans
- 1 cup golden raisins
- 3/4 cup butter, melted
- Whipped cream, optional
Directions
- In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours.
- Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish.
- Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.
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